Ultimate Brussels Sprouts recipe
Andrew Webb discovers that shredded Brussels Sprouts with bacon and chestnuts tastes so much better than the plain old boiled version.
You don't even need to boil your sprouts first for this stir-fried recipe, which comes with smoked lardons and chestnuts.
Ingredients
- 500 g Brussels Sprouts
- 200 g smoked lardons
- 100 g vacuum-packed chestnuts, each one chopped in half
- 1 knob butter
- 17.6 oz Brussels Sprouts
- 7.1 oz smoked lardons
- 3.5 oz vacuum-packed chestnuts, each one chopped in half
- 1 knob butter
- 17.6 oz Brussels Sprouts
- 7.1 oz smoked lardons
- 3.5 oz vacuum-packed chestnuts, each one chopped in half
- 1 knob butter
Details
- Cuisine: English
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Trim and wash your sprouts, then shred them by chopping into threes.
- Fry the smoked lardons in a frying pan on a medium heat, with a knob of butter.
- Add your shredded sprouts and stir occasionally in the pan. Once they have a little colour on them, add a dash of water to the pan.
- Add the chopped chestnuts to the pan and allow to simmer until all the water has evaporated. Serve steaming hot from the pan.
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